FEATURE
History of döner
From Ottoman fires to Berlin nights: the true history of döner kebab
Bursa, İskender Efendi, Hamdi Usta, Kadir Nurman, Berlin and Switzerland: documented facts, myths and four centuries of transformation.
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Dönerstag
Kebab guides
Skewers, breads, meats and sauces: verified information to understand what you are eating.
01
Skewer guide
How can you tell a real kebab skewer from an industrial one?
Learn the visual clues of a homemade or artisan kebab skewer, their limits and the checks that provide reliable evidence.
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02
Bread guide
Kebab bread, pita, dürüm and yufka: what is the difference?
Learn the differences between sandwich bread, pita and dürüm flatbread, plus what homemade and artisan-made really mean.
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03
Meat guide
What meat is used in kebab in Switzerland?
Beef, veal, chicken, turkey or lamb: understand kebab meats and the difference between a mix and a choice.
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04
Sauce guide
Kebab sauces: origins, common recipes and authenticity
Yoghurt, white, cocktail or hot sauce: understand their origins, Switzerland’s common choices and what homemade really means.
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